Food Microbiology

Article	Citations
The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China	100
Antibacterial and antibiofilm mechanism of eugenol against antibiotic resistance Vibrio parahaemolyticus	88
The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste	80
Dynamics of physicochemical factors and microbial communities during ripening fermentation of Pixian Doubanjiang, a typical condiment in Chinese cuisine	69
Metabolic characterisation of eight Escherichia coli strains including "Big Six" and acidic responses of selected strains revealed by NMR spectroscopy	67
Metagenomic analysis reveals the impact of JIUYAO microbial diversity on fermentation and the volatile profile of Shaoxing-jiu	66
Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation	65
Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures	65
Inhibition of biofilm formation and exopolysaccharide synthesis of Enterococcus faecalis by phenyllactic acid	64
Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.)	61
Bacillus cereus spores and toxins – The potential role of biofilms	59
Acinetobacter spp. in food and drinking water – A review	57
Tolerance of Listeria monocytogenes to biocides used in food processing environments	56
Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd)	56
Antimicrobial activity of gaseous Citrus limon var pompia leaf essential oil against Listeria monocytogenes on ricotta salata cheese	52
Non-thermal approach to Listeria monocytogenes inactivation in milk: The combined effect of high pressure, pediocin PA-1 and bacteriophage P100	52
Diversity and succession of the microbial community and its correlation with lipid oxidation in dry-cured black carp (Mylopharyngodon piceus) during storage	51
Daqu microbiota exhibits species-specific and periodic succession features in Chinese baijiu fermentation process	51
Effects of phytic acid and lysozyme on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C	49
Aureobasidium pullulans volatile organic compounds as alternative postharvest method to control brown rot of stone fruits	47
The changing microbiome of poultry meat; from farm to fridge	47
Synergistic bactericidal effect of clove oil and encapsulated atmospheric pressure plasma against Escherichia coli O157:H7 and Staphylococcus aureus and its mechanism of action	46
A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin	45
The dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine	45
Novel approaches for the identification of microbial communities in kimchi: MALDI-TOF MS analysis and high-throughput sequencing	45

Amino acid and microbial community dynamics during the fermentation of Hong Qu glutinous rice wine	45
Assessment of bacterial contributions to the biochemical changes of chill-stored blunt snout bream (Megalobrama amblycephala) fillets: Protein degradation and volatile organic compounds accumulation	45
Beta-glucosidase activity of wine yeasts and its impacts on wine volatiles and phenolics: A mini-review	44
Effect of grape seed extract on quality and microbiota community of container-cultured snakehead (Channa argus) fillets during chilled storage	44
Selection and application of antifungal VOCs-producing yeasts as biocontrol agents of grey mould in fruits	44
Biocontrol ability and action mechanism of Metschnikowia citriensis against Geotrichum citri-aurantii causing sour rot of postharvest citrus fruit	44
High-throughput sequencing approach to characterize dynamic changes of the fungal and bacterial communities during the production of sufu, a traditional Chinese fermented soybean food	43
High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham	41
Antibacterial effect and mechanisms of action of 460–470 nm light-emitting diode against Listeria monocytogenes and Pseudomonas fluorescens on the surface of packaged sliced cheese	40
Dynamics of microbial communities and metabolites in ganjang, a traditional Korean fermented soy sauce, during fermentation	40
The antimicrobial activity of coenzyme Q0 against planktonic and biofilm forms of Cronobacter sakazakii	40
High voltage atmospheric cold plasma treatment inactivates Aspergillus flavus spores and deoxynivalenol toxin	39
Litsea cubeba fruit essential oil and its major constituent citral as volatile agents in an antimicrobial packaging material.	39
Effect of abattoir, livestock species and storage temperature on bacterial community dynamics and sensory properties of vacuum packaged red meat	39
Increased thermal sensitivity of Listeria monocytogenes in sous-vide salmon by oregano essential oil and citric acid	39
Genomic and metabolic features of Lactobacillus sakei as revealed by its pan-genome and the metatranscriptome of kimchi fermentation	39
Development of a multiplex real-time PCR to differentiate the four major Listeria monocytogenes serotypes in isolates from meat processing plants	39
Exploring the diversity and role of microbiota during material pretreatment of light-flavor Baijiu	39
Amplicon sequencing reveals the bacterial diversity in milk, dairy premises and Serra da Canastra artisanal cheeses produced by three different farms	38
Diversity of the metabolic profiles of a broad range of lactic acid bacteria in soy juice fermentation	37
Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring	37
Characterization of the microbial community composition in Italian Cinta Senese sausages dry-fermented with natural extracts as alternatives to sodium nitrite	37
Volatile organic compounds from Starmerella bacillaris to control gray mold on apples and modulate cider aroma profile	36
Cold plasma enhances the efficacy of aerosolized hydrogen peroxide in reducing populations of Salmonella Typhimurium and Listeria innocua on grape tomatoes, apples, cantaloupe and romaine lettuce	36
A time course metabolism comparison among Saccharomyces cerevisiae, S. uvarum and S. kudriavzevii species in wine fermentation	35
Pichia kudriavzevii retards fungal decay by influencing the fungal community succession during cherry tomato fruit storage	35
Honokiol suppresses mycelial growth and reduces virulence of Botrytis cinerea by inducing autophagic activities and apoptosis	34
Changes of the bacterial community diversity on chicken carcasses through an Australian poultry processing line	34
Antibiotic resistance and virulence factors in lactobacilli: something to carefully consider	34
Comparative genomics of Lactobacillus fermentum suggests a free-living lifestyle of this lactic acid bacterial species	34
Synergistic activities of gaseous oregano and thyme thymol essential oils against Listeria monocytogenes on surfaces of a laboratory medium and radish sprouts	33
Interactions between fish isolates Pseudomonas fluorescens and Staphylococcus aureus in dual-species biofilms and sensitivity to carvacrol	33
Quercetin repressed the stress response factor (sigB) and virulence genes (prfA, actA, inlA, and inlC), lower the adhesion, and biofilm development of L. monocytogenes	32
Synergistic antimicrobial activity of oregano and thyme thymol essential oils against Leuconostoc citreum in a laboratory medium and tomato juice	32
Novel real-time PCR assay for Lactobacillus casei group species using comparative genomics	32
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder	32
Characterization of lactic acid bacteria postbiotics, evaluation in-vitro antibacterial effect, microbial and chemical quality on chicken drumsticks	32
Self-induced anaerobiosis coffee fermentation: Impact on microbial communities, chemical composition and sensory quality of coffee	32
Biocidal effects of volatile organic compounds produced by the myxobacterium Corrallococcus sp. EGB against fungal phytopathogens	32
Small scale fungal community differentiation in a vineyard system	31
Development of a broad-spectrum Salmonella phage cocktail containing Viunalike and Jerseylike viruses isolated from Thailand	31
Action mode of cranberry anthocyanin on physiological and morphological properties of Staphylococcus aureus and its application in cooked meat	31
Effect of Lactobacillus rhamnosus on growth of Listeria monocytogenes and Staphylococcus aureus in a probiotic Minas Frescal cheese	31
Prevalence of Listeria species and L. monocytogenes in ready-to-eat foods in the West Pomeranian region of Poland: Correlations between the contamination level, serogroups, ingredients, and producers	30
Inhibition of Escherichia coli O157:H7 and Salmonella enterica virulence factors by benzyl isothiocyanate	30
Lactobacillus fermentum: Could EPS production ability be responsible for functional properties?	30
Microbial community diversity associated with Tibetan kefir grains and its detoxification of Ochratoxin A during fermentation	30
Synergistic bactericidal effect of hot water with citric acid against Escherichia coli O157:H7 biofilm formed on stainless steel	30
Use of Hanseniaspora guilliermondii and Hanseniaspora opuntiae to enhance the aromatic profile of beer in mixed-culture fermentation with Saccharomyces cerevisiae	30
Isolation of virulent phages infecting dominant mesophilic aerobic bacteria in cucumber pickle fermentation	29

Treatment with disinfectants may induce an increase in viable but non culturable populations of Listeria monocytogenes in biofilms formed in smoked salmon processing environments	29
Inactivation kinetics and cell envelope damages of foodborne pathogens Listeria monocytogenes and Salmonella Enteritidis treated with cold plasma	29
Ensuring safety and improving keeping quality of meatballs by addition of sesame oil and sesamol as natural antimicrobial and antioxidant agents	29
Global transcriptomic analysis of Lactobacillus plantarum CAUH2 in response to hydrogen peroxide stress	29
Sourdough yeast-bacteria interactions can change ferulic acid metabolism during fermentation	28
Effects of partial replacement of NaCl with KCl on bacterial communities and physicochemical characteristics of typical Chinese bacon	28
Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production	28
Superchilling in combination with modified atmosphere packaging resulted in long shelf-life and limited microbial growth in Atlantic cod (Gadus morhua L.) from capture-based-aquaculture in Greenland	28
Application of plasma activated water for decontamination of alfalfa and mung bean seeds	28
Metatranscriptomics reveals the gene functions and metabolic properties of the major microbial community during Chinese Sichuan Paocai fermentation	28
Bactericidal and synergistic effects of X-ray irradiation and gallic acid against foodborne pathogens on lettuce	28
Microwave pasteurization of apple juice: Modeling the inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium at 80–90 °C	28
Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds	27
Efficacy of novel phages for control of multi-drug resistant Escherichia coli O177 on artificially contaminated beef and their potential to disrupt biofilm formation	27
Regulatory function of sigma factors RpoS/RpoN in adaptation and spoilage potential of Shewanella baltica	27
Sourdough cultures as reservoirs of maltose-negative yeasts for low-alcohol beer brewing	27
Combination treatment of peroxyacetic acid or lactic acid with UV-C to control Salmonella Enteritidis biofilms on food contact surface and chicken skin	26
Characterization of antimicrobial-resistant Staphylococcus aureus from retail foods in Beijing, China	26
Impact of DNA extraction and sampling methods on bacterial communities monitored by 16S rDNA metabarcoding in cold-smoked salmon and processing plant surfaces	26
Methyl anthranilate: A novel quorum sensing inhibitor and anti-biofilm agent against Aeromonas sobria	26
Biotechnological exploitation of Saccharomyces jurei and its hybrids in craft beer fermentation uncovers new aroma combinations	26
Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions	26
Investigating the effects of Aureobasidium pullulans on grape juice composition and fermentation	26
Antibiotic resistance in wild and commercial non-enterococcal Lactic Acid Bacteria and Bifidobacteria strains of dairy origin: An update	26
Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation	25
Comparative genomics of Clostridium species associated with vacuum-packed meat spoilage	25
Characterization of bacteriophage VVP001 and its application for the inhibition of Vibrio vulnificus causing seafood-borne diseases	25
Commercial wash of leafy vegetables do not significantly decrease bacterial load but leads to shifts in bacterial species composition	25
Antimicrobial activity of copper surfaces against biofilm formation by Salmonella Enteritidis and its potential application in the poultry industry	25
Characterization of different non-Saccharomyces yeasts via mono-fermentation to produce polyphenol-enriched and fragrant kiwi wine	25
Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa	25
FoodOmics as a new frontier to reveal microbial community and metabolic processes occurring on table olives fermentation	25
Novel insights into the enterotoxigenic potential and genomic background of Staphylococcus aureus isolated from raw milk	24
Stability of Listeria monocytogenes in non-fat dry milk powder during isothermal treatment and storage	24
Characterization and safety evaluation of two beneficial, enterocin-producing Enterococcus faecium strains isolated from kimchi, a Korean fermented cabbage	24
New insights into thermo-acidophilic properties of Alicyclobacillus acidoterrestris after acid adaptation	24
Effect of slightly acidic electrolyzed water on natural Enterobacteriaceae reduction and seed germination in the production of alfalfa sprouts	24
Epidemiological trends of foodborne Campylobacter outbreaks in the United States of America, 1998–2016	24
A novel staphylococcal enterotoxin SE02 involved in a staphylococcal food poisoning outbreak that occurred in Tokyo in 2004	24
TMT-based proteomic analysis of the fish-borne spoiler Pseudomonas psychrophila subjected to chitosan oligosaccharides in fish juice system	24
Application of chlorine dioxide and peroxyacetic acid during spray chilling as a potential antimicrobial intervention for beef carcasses	23
The metagenome-assembled genome of Candidatus Oenococcus aquikefiri from water kefir represents the species Oenococcus sicerae	23
Survival of Lactobacillus acidophilus LA-5 and Escherichia coli O157:H7 in Minas Frescal cheese made with oregano and rosemary essential oils	23
The potential correlations between the fungal communities and volatile compounds of traditional dry sausages from Northeast China	23
Attribution of Listeria monocytogenes human infections to food and animal sources in Northern Italy	23
Evaluation of bacterial communities of Grana Padano cheese by DNA metabarcoding and DNA fingerprinting analysis	23
Examining the persistence of human Coronavirus 229E on fresh produce	23
Endolysin LysSTG2: Characterization and application to control Salmonella Typhimurium biofilm alone and in combination with slightly acidic hypochlorous water	23
Inactivating foodborne pathogens in apple juice by combined treatment with fumaric acid and ultraviolet-A light, and mechanisms of their synergistic bactericidal action	23
Deciphering the d-/l-lactate-producing microbiota and manipulating their accumulation during solid-state fermentation of cereal vinegar	23
Salmonella inactivation and cross-contamination on cherry and grape tomatoes under simulated wash conditions	23
Impact of exposure to cold and cold-osmotic stresses on virulence-associated characteristics of Listeria monocytogenes strains	22
Quantitative risk assessment of Listeria monocytogenes in ready-to-eat (RTE) cooked meat products sliced at retail stores in Greece	22
Detection of enterohaemorrhagic Escherichia coli in food by droplet digital PCR to detect simultaneous virulence factors in a single genome	22
Characteristics of bacterial and yeast microbiomes in spontaneous and mixed-fermentation beer and cider	22
Heat sensitization of hepatitis A virus and Tulane virus using grape seed extract, gingerol and curcumin	22
Combined application of antagonistic Wickerhamomyces anomalus BS91 strain and Cynara cardunculus L. leaf extracts for the control of postharvest decay of citrus fruit	22
Induced resistance in nectarine fruit by Bacillus licheniformis W10 for the control of brown rot caused by Monilinia fructicola	22
Biofilm formation by potentially probiotic Saccharomyces cerevisiae strains	22
Microbial profiles of Greek PDO cheeses assessed with amplicon metabarcoding	21
Metschnikowia pulcherrima represses aerobic respiration in Saccharomyces cerevisiae suggesting a direct response to co-cultivation	21
Inactivation of Salmonella enterica and Enterococcus faecium NRRL B2354 on cumin seeds using gaseous ethylene oxide	21
Contribution of glutaminases to glutamine metabolism and acid resistance in Lactobacillus reuteri and other vertebrate host adapted lactobacilli	21
Assessment of the spoilage microbiota in minced free-range chicken meat during storage at 4 C in retail modified atmosphere packages	21
Levels of T-2 toxin and its metabolites, and the occurrence of Fusarium fungi in spring barley in the Czech Republic	21
Whole-genome sequencing analysis and CRISPR genotyping of rare antibiotic-resistant Salmonella enterica serovars isolated from food and related sources	21
On the mechanism behind enhanced antibacterial activity of alkyl gallate esters against foodborne pathogens and its application in Chinese icefish preservation	21
Application of qPCR for multicopper oxidase gene (MCO) in biogenic amines degradation by Lactobacillus casei	21
Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince	21
High prevalence of Clostridium botulinum in vegetarian sausages	21
Microbial safety of oily, low water activity food products: A review	20
Transcriptional analysis of galactomannooligosaccharides utilization by Lactobacillus plantarum WCFS1	20
Assessment of the risk of botulism from chilled, vacuum/modified atmosphere packed fresh beef, lamb and pork held at 3 °C–8 °C	20
Antimicrobial activity of gaseous chlorine dioxide against Aspergillus flavus on green coffee beans	20
Integrating microbial metagenomics and physicochemical parameters and a new perspective on starter culture for fine cocoa fermentation	20
Differential susceptibility of mycotoxin-producing fungi to distinct antifungal proteins (AFPs)	20
Evaluation of real-time nanopore sequencing for Salmonella serotype prediction	20
Ohmic heating increases inactivation and morphological changes of Salmonella sp. and the formation of bioactive compounds in infant formula	20
Inactivation of Salmonella spp. in tahini using plant essential oil extracts	20
Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage ability	20

Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles	20
Mechanisms adopted by Salmonella to colonize plant hosts	20
Effects of initial oxygenation on chemical and aromatic composition of wine in mixed starters of Hanseniaspora vineae and Saccharomyces cerevisiae	20
Thermal inactivation kinetics of Salmonella and Enterococcus faecium NRRL B-2354 on dried basil leaves	19
Influence of salt concentration and iodized table salt on the microbiota of fermented cucumbers	19
Regulation of secondary metabolite biosynthesis in Monascus purpureus via cofactor metabolic engineering strategies	19
Fermentation of Coffea canephora inoculated with yeasts: Microbiological, chemical, and sensory characteristics	19
Behavior of Listeria monocytogenes in the presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi-hard cheese	19
Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations	19
Application of MALDI-TOF MS to species complex differentiation and strain typing of food related fungi: Case studies with Aspergillus section Flavi species and Penicillium roqueforti isolates	19
Bacteriophage biocontrol of Shiga toxigenic Escherichia coli (STEC) O145 biofilms on stainless steel reduces the contamination of beef	19
Assessment of microbial risk during Australian industrial practices for Escherichia coli O157:H7 in fresh cut-cos lettuce: A stochastic quantitative approach	18
High throughput screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheeses	18
Viruses in fermented foods: are they good or bad? Two sides of the same coin	18
Whole genome sequencing (WGS) fails to detect antimicrobial resistance (AMR) from heteroresistant subpopulation of Salmonella enterica	18
Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp.	18
Phenotype and genomic background of Arcobacter butzleri strains and taxogenomic assessment of the species	18
The role of PhoP/PhoQ two component system in regulating stress adaptation in Cronobacter sakazakii	18
Large microbiota survey reveals how the microbial ecology of cooked ham is shaped by different processing steps	18
An overview of Yersinia enterocolitica and related species in samples of different origin from San Luis, Argentina	18
Synergistic inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by gallic acid and thymol and its potential application on fresh-cut tomatoes	18
Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheese	17
Influence of arginine on the biocontrol efficiency of Metschnikowia citriensis against Geotrichum citri-aurantii causing sour rot of postharvest citrus fruit	17
Comparative genomic analysis of 455 Lactiplantibacillus plantarum isolates: Habitat-specific genomes shaped by frequent recombination	17
Modelling the combined effect of chlorine, benzyl isothiocyanate, exposure time and cut size on the reduction of Salmonella in fresh-cut lettuce during washing process	17
Synergistic bactericidal effect and mechanism of X-ray irradiation and citric acid combination against food-borne pathogens on spinach leaves	17
Campylobacter spp. prevalence and mitigation strategies in the broiler production chain	17
Prevalence of Listeria spp. in produce handling and processing facilities in the Pacific Northwest	17
Gaseous antimicrobial treatments to control foodborne pathogens on almond kernels and whole black peppercorns	17
Effect of copy number of the spoVA2mob operon, sourdough and reutericyclin on ropy bread spoilage caused by Bacillus spp.	17
An isothermal recombinase polymerase amplification and lateral flow strip combined method for rapid on-site detection of Vibrio vulnificus in raw seafood	17
How we can improve the antimicrobial performances of lactic acid bacteria? A new strategy to control Listeria monocytogenes in Gorgonzola cheese	17
Metabolic heterogeneity and techno-functional attributes of fermented foods-associated coagulase-negative staphylococci	17
A quasimetagenomics method for concerted detection and subtyping of Salmonella enterica and E. coli O157:H7 from romaine lettuce	17
Staphylococcus argenteus isolated from retail foods in China: Incidence, antibiotic resistance, biofilm formation and toxin gene profile	17
Combined effects of fermentation temperature and Saccharomyces cerevisiae strains on free amino acids, flavor substances, and undesirable secondary metabolites in huangjiu fermentation	17
Characterization of Escherichia coli possessing the locus of heat resistance isolated from human cases of acute gastroenteritis	17
Genomic features, aroma profiles, and probiotic potential of the Debaryomyces hansenii species complex strains isolated from Korean soybean fermented food	17
Shiga toxin-producing Escherichia coli survives storage in wheat flour for two years	17
Metagenomic insights into the bacteria responsible for producing biogenic amines in sufu	17
Fungal community succession and volatile compound dynamics in Harbin dry sausage during fermentation	17
Role of DNA repair in Bacillus subtilis spore resistance to high energy and low energy electron beam treatments	16
Preservation status and microbial communities of vacuum-packed hot smoked rainbow trout fillets	16
Zoonotic parasitic organisms on vegetables: Impact of production system characteristics on presence, prevalence on vegetables in northwestern Iran and washing methods for removal	16
Technological characterization and flavor-producing potential of lactic acid bacteria isolated from traditional dry fermented sausages in northeast China	16
Effects of osmotic and high pressure stress on expression of virulence factors among Enterococcus spp. isolated from food of animal origin	16
Inhibitory effects of lactobionic acid on Vibrio parahaemolyticus planktonic cells and biofilms	16
Shiga toxin-producing Escherichia coli isolates from red deer (Cervus elaphus), roe deer (Capreolus capreolus) and fallow deer (Dama dama) in Poland	16
Listeria monocytogenes in poultry: Detection and strain characterization along an integrated production chain in Italy	16
Rethinking about flor yeast diversity and its dynamic in the “criaderas and soleras” biological aging system	16
Mycofumigation of postharvest blueberries with volatile compounds from Trichoderma atroviride IC-11 is a promising tool to control rots caused by Botrytis cinerea	16
Dynamic changes of bacteria and screening of potential spoilage markers of lamb in aerobic and vacuum packaging	16
Quantitative detection of trace VBNC Cronobacter sakazakii by immunomagnetic separation in combination with PMAxx-ddPCR in dairy products	16
Lactiplantibacillus plantarum 299v as starter culture suppresses Enterobacteriaceae more efficiently than spontaneous fermentation of carrots	16
The stressing life of Lactobacillus delbrueckii subsp. bulgaricus in soy milk	16
Exploring the suitability of Saccharomyces cerevisiae strains for winemaking under aerobic conditions	16
Inactivation mechanism of slightly acidic electrolyzed water on Bacillus cereus spores	16
Stress resistance associated with multi-host transmission and enhanced biofilm formation at 42 °C among hyper-aerotolerant generalist Campylobacter jejuni	16
Carvacrol encapsulation into nanoparticles produced from chia and flaxseed mucilage: Characterization, stability and antimicrobial activity against Salmonella and Listeria monocytogenes	16
Yeast and bacterial diversity, dynamics and fermentative kinetics during small-scale tequila spontaneous fermentation	16
Effect of Saccharomyces cerevisiae, Torulaspora delbrueckii and malolactic fermentation on fermentation kinetics and sensory property of black raspberry wines	16
The prevalence of Clostridioides difficile on farms, in abattoirs and in retail foods in Ireland	16
Inhibitory effect of allyl and benzyl isothiocyanates on ochratoxin a producing fungi in grape and maize	16
Production of aflatoxin B1 and B2 by Aspergillus flavus in inoculated wheat using typical craft beer malting conditions	16
Biovolume and spatial distribution of foodborne Gram-negative and Gram-positive pathogenic bacteria in mono- and dual-species biofilms	16